Edible fungi seasoning not only enhances umami flavor but also improves nutritional value in the production of traditional Chinese cuisine. Volvariella volvacea is a typical tropical and subtropical tasty edible… Click to show full abstract
Edible fungi seasoning not only enhances umami flavor but also improves nutritional value in the production of traditional Chinese cuisine. Volvariella volvacea is a typical tropical and subtropical tasty edible fungus, with an annual production in China reaching 330, 000 tons, accounting for 80% of the global yield. Therefore, the high‐value utilization of V. volvacea has become one of the current research hotspots. This study aimed to determine the optimal reaction conditions for the enzymatic hydrolysate and Maillard reaction (MR) products of V. volvacea and to identify the odor compounds in the enzymatic hydrolysate and MR products of V. volvacea to enhance the umami taste of V. volvacea.
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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